Donut Hole Cake Pops

Name: Donut Hole Cake Pops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 servings
Ingredients: 18 donut holes, store-bought or homemade; 1 1/2 cups chocolate wafers or candy melts (dark, milk, or white); 18 treat sticks or sturdy lollipop sticks; Sprinkles or coarse sugar for decoration, optional; Additional 1/4 cup white chocolate or colored candy melts for drizzle (optional)

By Emma

Certified Culinary Professional

Published on 22 January 2026 • Recipe tested & approved

Donut holes rolled by hand to reduce cracks then dipped in chocolate wafers melted gently. Stick inserted after dipping in melted chocolate to help set. Dipped fully, drip to remove excess. Use sprinkles on tacky coating or drizzle second color when dry. No oven needed, rely on texture and look for readiness. Includes tips on stirring chocolate to avoid burn, and fixing broken sticks. Substitutions for chocolate and sprinkles given. Steps reordered to emphasize tactile signs and visual cues. Times shifted slightly for better set and drying experience. Makes 18 pops, combines easy technique with a playful twist on cake pops.

Prep: 20 min

Cook: 10 min

Total: 30 min

Servings: 18 servings

#no bake #dessert #chocolate #cake pops #party treats #DIY snacks

Hands busy shaping donut holes into neat rounds. Not just looks; cracked edges trap air, cause coating to crack later. Melt chocolate slow—double boiler beats microwave for control, stops gritty lumps. Chocolate thick but pourable, glossy—sign chocolate’s right. Stick dipped in melted chocolate first—anchor point stops it popping out later. Push center, don’t shove or donut cracks. Drip time crucial, hold upside down to drain excess coating. Sprinkles stuck on that thin layer of tacky chocolate, or drizzle second chocolate once set for artful marks. Chill time, watch surfaces—not dull but dry to touch. Loosen thick coating with splash coconut oil, detailed fixes saved heads from disaster. A tactile, visual routine, smells that rich cocoa; fun project with sweet twists. Old tricks, learned hot and messy.

Ingredients

18 donut holes, store-bought or homemade
1 1/2 cups chocolate wafers or candy melts (dark, milk, or white)
18 treat sticks or sturdy lollipop sticks
Sprinkles or coarse sugar for decoration, optional
Additional 1/4 cup white chocolate or colored candy melts for drizzle (optional)

About the ingredients

Donut holes—store-bought work fine, but homemade offers fresher crumb and less density; avoid refrigerated or frozen to prevent moisture leaks. Chocolate wafers melt smoothly but any chocolate with at least 30% cocoa fat will work; avoid compound chocolate if possible—it can seize or crack easier. Substitute candy melts with finely chopped chocolate bars for richer flavor. Treat sticks can be replaced by unflavored chopsticks or sturdy straws to save money; just secure well with chocolate. Sprinkles optional but add texture and fun; coarse sugar crystals or crushed nuts work too. Coconut oil or vegetable shortening can be added sparingly to chocolate to thin out when too thick or cool. For drizzle, white chocolate tinted with gel colors gives vivid contrast, avoid liquid dyes.

Method

Start by rolling each donut hole between your palms. This isn’t just for looks. Sealing cracks reduces chocolate seeping inside and gives a cleaner coat. Don’t overwork; you want a rounded, slightly compact ball that bounces back when pressed lightly.
Set up a double boiler: simmer water, place heatproof bowl on top, stirring chocolate wafers constantly. Or microwave in bursts of 20 seconds, stirring well in between to prevent scorching. Chocolate should be smooth, glossy, and flowing freely - no graininess.
Dip a treat stick into melted chocolate first. This tiny chocolate anchor keeps your stick secure when inserted into the donut hole. Hold stick then push gently but firmly into the center of each donut ball. Let the chocolate dry completely before moving on — set stand or styrofoam block works well here.
Once sticks are anchored and dry, dip the entire cake pop into melted chocolate. Hold upside down for about 50 seconds, letting excess drip off. Look for a smooth, even coat with no bare spots or lumps. If your coating is streaky or thick, warm it slightly to thin out. Transfer to cake pop stand upright.
For sprinkles: while coating is still tacky but not wet (think shiny but not dripping), roll or sprinkle your toppings over. Press lightly to help stick but don’t smother. If you want drizzle, let pops dry fully—minimum 15 minutes at room temp. Melt second color, snip tiny hole in piping bag or plastic bag corner, drizzle in pattern. Add sprinkles over drizzle while still tacky if you like extra texture.
Troubleshooting: If sticks slip out, remelt chocolate and re-anchor with extra coating. Chocolate thickens fast; stir gently before each dip, add a little coconut oil to thin if needed. Frozen donut holes sweat—use room temp or cool fridge to avoid sogginess.
Store finished pops upright at room temp or fridge in airtight container. Condensation ruins smooth finish—bring to room temp before serving to avoid sweating.

Cooking tips

Rolling donut holes seals surface; cracking leads to ugly dried spots later. Keep chocolate warm but not hot—too hot makes coating runny and prone to bloom after hardening. Dipping stick in chocolate first coats and glues inside edges, prevents wobble or detaching. Insert stick gently but deep enough for stability. Hold dipped cakes upside down to drain excess—gravity does the work; otherwise, clumps form. Handle gently for even coat. Sprinkles go on when surface feels tacky, not dripping; timing is key. Wait full dry before drizzle or second color or beads will smear. Use a small piping bag or snipped ziplock for controlled drizzle. If chocolate thickens mid-way, microwave briefly or stir in small oil addition. Fix detached pops by re-coating stick area with melted chocolate acting as glue. Store away from humidity. Watch texture and sheen rather than clock. Visual and tactile signals win every time.

Chef's notes

💡 Roll donut holes gently but firm. Seal cracks or cracks ruin chocolate coat later. Keep shape round, bounce back when pressed lightly signals good compaction. Avoid overworking or tough dough. Fresh crumb better than store-bought. Chill if needed but avoid fridge sweat.
💡 Melt chocolate slow, use double boiler over microwave when possible; prevents grainy lumps. Stir constantly. Add tiny splash coconut oil if too thick; warms easily but watch temp—too hot ruins flow, causes bloom later. For microwave, short bursts 20 seconds, stir each time.
💡 Dip stick in melted chocolate first. Tiny anchor point secures stick in center, stops wobble or pull out. Push gently not hard or donut cracks. Let chocolate dry fully before dipping pop. Use styrofoam or cake pop stand upright for drying. Patience here saves disaster.
💡 Drip time key: hold dipped pop upside down about 50 seconds. Gravity pulls excess chocolate off, prevents clumps or thick spots. Coat should be glossy, even, no streaks. Warm slightly if thick or streaky. Sprinkles apply when surface tacky—not wet or dry. Timing matters.
💡 For drizzle, wait until coating fully dry 15 minutes min. Melt second color chocolate smoothly. Use tiny hole in piping bag or ziplock bag corner for control. Drizzle in patterns, add sprinkles over drizzle if still tacky for texture. Practice control or messy blobs appear.

Common questions

Why cracks form during coating?

Cracks trap air causing uneven coat. Rolling seals surface. Overworking dough causes tough texture, cracks easier. Fresh donut holes hold better. Avoid cold or frozen ones to stop moisture leaks causing cracks.

How to fix wobbly sticks?

Anchor stick by dipping first in melted chocolate. Push gently deep enough. If stick slips later, recoat base with chocolate as glue. Use sturdy sticks or alternatives like chopsticks. Let dry fully before moving or coating to stabilize.

Chocolate thickens mid-way?

Warm gently to loosen or stir in coconut oil tiny splash. Avoid overheating or melting again too long; can cause bloom or grainy finish. Short microwave bursts or double boiler reheats maintain flow. Stir often between dips.

Best storage after making?

Room temp upright in airtight container stops condensation ruining finish. Fridge works but bring to room temp before serving to avoid sweat and dull coating. Avoid humidity or moisture contact. Use cake pop stand to keep shape intact.